1. Boil the cut chicken thighs in a pot and set aside
2. Add appropriate amount of oil to the pan, add rock sugar, and fry until golden brown
3. Place the blanched chicken in the pot
4. Add cooking wine
5. Join soy sauce
6. Add oyster sauce
7. Add the chopped green onion, ginger and garlic, and stir-fry evenly
8. Pour the right amount of water into the pot
9. Put in the cut potatoes
10. Simmer for 15 minutes
11. Add the green and red peppers, stir evenly, and out of the pan
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